When it comes to comfort food, few dishes can match the creamy, savory satisfaction of Cream Cheese Enchiladas. With a luscious filling of cream cheese and tender chicken, enveloped in soft corn tortillas and smothered in a rich, flavorful green chile sauce, these enchiladas are perfect for both weeknight dinners and special occasions.
The first time I tasted these enchiladas, they warmed my soul and left me craving more. Since then, they’ve become a go-to favorite in my kitchen, and I promise they’ll quickly become a staple in yours too!
Why You’ll Love These Cream Cheese Enchiladas
Rich and Creamy: The combination of cream cheese and shredded Mexican cheese makes for a decadently creamy filling.
Easy to Make: Simple steps and ingredients make these enchiladas accessible for any home cook.
Versatile: Perfect for a weeknight dinner or a special occasion, and customizable with your favorite toppings.
Crowd-Pleaser: A hit with both adults and kids—prepare to see everyone reaching for seconds!
Pair these enchiladas with a side of Mexican rice or refried beans for a complete meal. Add a fresh side salad or guacamole to balance out the richness of the dish.
Ingredients for Cream Cheese Enchiladas
To make these deliciously creamy enchiladas, you’ll need:
1 (8 oz) package cream cheese, softened: Provides a rich and creamy base for the filling.
3 cups shredded cooked chicken: Use rotisserie chicken for convenience or leftover chicken breast.
2 cups shredded Mexican cheese: Adds melty, gooey goodness to the filling and the top.
3 tablespoons unsalted butter: Used to create the roux for the sauce.
2 cups chicken broth: Forms the base of the green chile sauce.
1 (4 oz) can diced green chiles: Adds a mild heat and tang to the sauce.
8 (6-inch) corn tortillas: The classic choice for enchiladas, but you can use flour tortillas if preferred.
3 tablespoons all-purpose flour: Helps to thicken the sauce.
1 tablespoon lime juice: Adds a fresh, tangy flavor to the filling.
Optional: 1/2 teaspoon chili powder: Adds a touch of spice, if desired.
Salt and pepper to taste: Essential for seasoning.
Fresh cilantro as garnish: Adds a pop of color and freshness.
Optional Toppings:
Diced tomatoes, sliced olives, sliced jalapeños, chopped green onions—these add extra flavor, texture, and color to the dish.
Ingredient Tips
Chicken: Use leftover chicken or rotisserie chicken to save time. You can also cook chicken breasts in a skillet or bake them until fully cooked.
Cheese: Shredded Mexican cheese blend typically contains cheddar, Monterey Jack, and Asadero, which melt well and add great flavor.
Green Chiles: Canned diced green chiles are mild, but if you want more heat, consider using fresh jalapeños or adding extra chili powder.
Tortillas: Corn tortillas are traditional for enchiladas, but flour tortillas work just as well if that’s your preference.
Instructions Outline
Here’s how to make Cream Cheese Enchiladas step-by-step:
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to prevent sticking.
Prepare the Filling: In a mixing bowl, combine half of the cream cheese, shredded chicken, 1 cup of shredded Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
Fill the Tortillas: Spoon 2-3 tablespoons of the filling onto each tortilla. Roll them up tightly and place them seam-side down in the prepared casserole dish.
Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes to create a roux. Add the chicken broth, green chiles, and the remaining cream cheese, whisking continuously until the sauce is smooth and thickened. Season with salt and pepper to taste.
Assemble the Enchiladas: Pour the green chile sauce evenly over the enchiladas in the casserole dish, making sure all the tortillas are well-covered. Top with the remaining shredded cheese.
Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For a lightly browned top, broil for an additional 1-2 minutes at the end of the baking time.
Serve: Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro and any additional toppings you like, such as diced tomatoes, sliced olives, sliced jalapeños, or chopped green onions.
Serving Suggestions
These Cream Cheese Enchiladas are delicious on their own, but they also pair well with:
Mexican Rice: A side of fluffy Mexican rice makes a great complement to the rich enchiladas.
Refried Beans: Creamy refried beans provide an extra layer of comfort and flavor.
Fresh Salad: A light salad with mixed greens, avocado, and a tangy lime vinaigrette adds freshness to the meal.
Guacamole: The creamy texture and vibrant flavor of guacamole provide a perfect contrast to the cheesy enchiladas.
Tortilla Chips: Serve with crunchy tortilla chips for scooping up any extra sauce.
Storage and Meal Prep Tips
Make Ahead: You can assemble the enchiladas up to the baking step and refrigerate them for up to 24 hours. When ready to bake, simply pop them in the oven as directed.
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: These enchiladas freeze well. Prepare them as directed, then freeze before baking. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Variations and Substitutions
Here are some fun ways to customize this dish:
Vegetarian Option: Substitute the chicken with black beans, sautéed mushrooms, or a mix of your favorite veggies.
Make It Spicier: Add more chili powder, chopped jalapeños, or a few dashes of hot sauce to the filling or sauce.
Use Different Proteins: Try shredded beef, ground turkey, or pulled pork for a different flavor profile.
Gluten-Free: Use gluten-free tortillas and gluten-free flour to make the roux for a gluten-free version.
Final Note
These Cream Cheese Enchiladas are a rich, comforting dish that’s sure to win over everyone at your table. With their creamy filling, flavorful sauce, and melty cheese topping, they’re truly a taste sensation that you’ll want to make again and again. Perfect for busy weeknights or any occasion where comfort food is a must, this recipe is a keeper!
Give these enchiladas a try, and watch them disappear before your eyes as everyone rushes to get seconds. Enjoy!
Cream Cheese Enchiladas
Ingredients Â
- 1 8 oz package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 1 4 oz can diced green chiles
- 8 6-inch corn tortillas
- 3 tablespoons all-purpose flour
- 1 tablespoon lime juice
- ½ teaspoon chili powder optional
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional toppings: diced tomatoes sliced olives, sliced jalapeños, chopped green onions
InstructionsÂ
- Preheat oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
- In a bowl, mix half of the cream cheese, shredded chicken, 1 cup of shredded Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
- Fill each tortilla with 2-3 tablespoons of the mixture, roll tightly, and place seam-side down in the casserole dish.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Season with salt and pepper, then add chicken broth, diced green chiles, and the remaining cream cheese. Cook, stirring continuously, until thickened and smooth.
- Pour the green chile sauce evenly over the enchiladas in the dish. Top with the remaining shredded Mexican cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. Optionally, broil for 1-2 minutes for a lightly browned top.
- Let rest for a few minutes before serving. Garnish with fresh cilantro and any desired toppings.